Shrimp Alfredo Pasta

INGREDIENTS

500 gr./ oz fettuccine or penne pasta
750 gr./ oz shrimp peeled and deveined
3 tablespoons olive oil
1 small onion finely chopped
3 tablespoons  butter
2 garlic cloves, crushed
1/3 cup white wine I used Ste Chapelle Chardonay ~$
2 cups heavy  cream or cooking cream
½ cup parmesan cheese, grated
salt and pepper  to taste
1 teaspoon sweet paprika

Parsley or basil for garnish if desired

INSTRUCTIONS

Cook fettuccini noodles in salted water according to package instructions and drain.

Season shrimp with salt, pepper and sweet paprika. Preheat a large skillet to med-high and add olive oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don’t over-do it. Remove shrimp and set aside to a separate bowl.

In same pan, over medium/high heat, add butter, onion and garlic and sauté. Stir in white wine and reduce to 25% scraping the bottom to deglaze the pan.

Stir in heavy cream and simmer for 2 minutes. Next, sprinkle the top with  parmesan (or add to taste), add the cooked shrimp and stir to combine.

Add the shrimp sauce to the pasta and mix to combine.  Garnish with parsley, basil, extra parmesan or freshly cracked pepper if desired.